Wolfgang Puck’s Beer Can Chicken Recipe Is What Your Weekend Tailgate Needs

10/22/2015 at 06:13 PM ET

Wolfgang Puck beer can chicken Courtesy Wolfgang Puck Catering; Inset: Courtesy Wolfgang Puck

To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For more information or to donate to your favorite team’s city, visit their website, and be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Chef Wolfgang Puck gives us his recipe for Beer Can Chicken.

Wolfgang Puck’s Beer Can Chicken
1 cup kosher salt
1 cup brown sugar
1 lemon, quartered
1 lime, quartered
10-15 thyme sprigs
10 garlic cloves, unpeeled and mashed
4 cups water 4 cups beer (any American or Mexican lager will do), plus one can
1 whole chicken, neck and giblets removed
1 sprig each thyme, rosemary, and parsley
A small handful of peppercorns

RELATED: 17 Casual Chicken Recipes for Lazy Weeknights

1. For the brine: In a large pot, heat up the quart of water until hot but not boiling. Add salt and sugar and stir until dissolved. Add garlic, lemon, lime, thyme sprigs, and beer. Let sit or put in the refrigerator until completely cooled.

2. Once cooled, transfer to a large plastic container and add the chicken. Let it sit in the refrigerator overnight for about 12-14 hours (Note: The longer it sits in the brine the more salt it will absorb)

3. For cooking: Preheat a grill over medium heat. Pour out half of the beer from the can and add thyme, rosemary, parsley and peppercorns into the can.

4. Place the half-full beer can on a solid surface. Remove the chicken from the brine and place the chicken cavity over the beer can.

5. Transfer to your grill place on the center of the grate (make sure it stays balanced).

6. Cook the chicken with the grill cover on for about 1 hour and 15 minutes (Breast should have and internal temperature at 160°F and thigh should be an internal temperature of 180°F).

7. Remove from the grill and rest for 10 minutes before carving.

RELATED: Justin Bieber Cooks with Wolfgang Puck at Spago in L.A.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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